This recipe is featured in Brittany Chardin’s story, “Bitters Suite” featured in the spring 2010 issue of in the Mix Magazine.
1 (750-milliliter) bottle grain alcohol, such as everclear 151
½ pound orange peel pieces
1 tsp fennel seed
½ tsp coriander seed
4 cardamom pods
20 drops gentian extract or approx. ½ teaspoon gentian root
½ tsp dry chinchona
Combine all ingredients in a 2-quart jar with a tight fitting lid. Close and store at room temperature. Let steep 14 days, shaking the jar every other day. Strain alcohol from spices and store in a jar with a tight fitting lid, in a dark place.